Ribeye Steak Roast Recipe
I make this Ribeye Steak Roast recipe whenever I want to serve something that feels special but doesn’t take a lot of effort. The marbling in the ribeye gives it incredible flavor, and the slow roasting makes it melt-in-your-mouth tender. It’s always a hit at family gatherings.
Why This Recipe Works
This Ribeye Steak Roast is one of those recipes I make when I want to serve something that feels classic, comforting, and a little extra special. Here’s what makes it stand out:
- Incredible Flavor: The ribeye cut is naturally rich and marbled, giving every bite a deep, beefy flavor that’s hard to beat. It’s the same kind of satisfying, savory taste you get from a slow-cooked roast like this Easy Instant Pot Roast Beef Recipe.
- Tender and Juicy Every Time: Thanks to the marbling and slow roasting, the meat stays tender and moist. The high-heat sear locks in the juices, while the low-temperature roast ensures a perfect, even cook.
- Simple Ingredients, Big Results: You only need a few pantry staples—salt, pepper, and seasoning – to bring out the best in this beautiful cut of beef. It’s proof that simple really can be delicious.
- Perfect for Gatherings: Whether it’s a holiday dinner or a Sunday meal with family, this roast always feels like a celebration. It’s hearty, impressive, and guaranteed to bring everyone to the table.
- Versatile and Crowd-Pleasing: Serve it with mashed potatoes, roasted veggies, or even a side of ribs for a feast everyone will love. It pairs perfectly with other family favorites like these Easy Grilled BBQ Baby Back Ribs.
If you gave this recipe a try, I’d really appreciate a quick rating. I ❤️ hearing how it turned out for you!
Ingredients
- Bone-in Beef Rib Roast – The main cut for this recipe, about 7 pounds, is beautifully marbled and full of flavor. The bone helps keep the meat juicy during roasting and adds extra richness. You can also use a boneless ribeye roast if you prefer a shorter cooking time.
- Kosher Salt – Brings out the natural flavor of the beef and helps form a savory crust on the outside. Sea salt or table salt can be used as substitutes, but adjust the amount to taste.
- Mrs. Dash Seasoning – A balanced blend of herbs and spices that adds depth without overpowering the beef. You can swap it for your favorite steak seasoning or a mix of garlic powder, onion powder, and paprika.
- Black Ground Pepper – Adds a subtle heat and enhances the overall flavor of the roast. Freshly ground pepper gives the best result, but pre-ground works fine too.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Marinate the Roast: Rinse the beef roast and pat it dry with paper towels. This step is optional but helps ensure a clean surface for seasoning.
- Make the Rub: In a small bowl, combine kosher salt, Mrs. Dash seasoning, and black ground pepper. Mix well to create a balanced spice blend.
- Season the Meat: Rub the spice mixture generously and evenly over the entire roast, making sure every side is coated for maximum flavor.
- Marinate: Place the seasoned roast into a large Ziploc bag or wrap it tightly in plastic wrap. Refrigerate for 8 to 12 hours to allow the flavors to soak into the meat.
- Preheat the Oven: When ready to cook, preheat your oven to 450°F.
- Prepare the Pan: Place the roast bone side down on a wire rack set inside a deep roasting pan. You can line the pan with aluminum foil for easier cleanup. Save the drippings for gravy if desired.
- Sear the Roast: Roast at 450°F for 15 minutes to brown the outside and lock in the juices.
- Roast to Perfection: Reduce the oven temperature to 300°F and continue roasting until the internal temperature reaches 145°F for medium-rare, about 3 hours and 45 minutes. Adjust the time for your preferred doneness.
- Rest the Meat: Transfer the roast to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 to 30 minutes. This allows the juices to redistribute for a tender, juicy result.
- Slice and Serve: Slice the roast across the grain for the most tender pieces, then carve as desired. Serve warm and enjoy your perfectly cooked Ribeye Steak Roast.
For full list of ingredients and instructions, see recipe card below.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Cut Options: I usually go with a bone-in ribeye roast for the best flavor, but a boneless version works just as well. Just keep an eye on the cooking time since it cooks a bit faster without the bone.
- Seasoning Swaps: You can switch out Mrs. Dash for your favorite steak seasoning or make your own blend with garlic powder, onion powder, and paprika. A sprinkle of fresh rosemary or thyme also adds great aroma.
- Extra Garlic: Try rubbing minced garlic directly onto the roast before seasoning. It gives the meat a deeper, savory flavor that pairs beautifully with the beef.
What to Serve with Ribeye Steak Roast Recipe
Side Dishes
- This Ribeye Steak Roast pairs perfectly with hearty sides that soak up all those delicious juices. We love serving it alongside Savory Onion Roasted Potatoes for a classic, comforting combination.
- For something equally satisfying, try Oven Roasted Baby Potatoes or Roasted Potato Wedges. If you prefer a vegetable side, Braised Cabbage with Beef adds a cozy, homestyle touch.
Salads
- A fresh salad is a great way to balance the richness of the roast. We often serve it with Arugula Steak Salad with Balsamic Vinaigrette Dressing for a crisp, tangy contrast.
- You can also pair it with Broccoli Salad with Grapes and Almond Slivers Recipe or Easy Broccoli Bacon Salad for a bit of crunch. For a lighter, refreshing option, Creamy Crab Salad Recipe makes a surprising but delicious side.
Frequently Asked Questions
Can I use a boneless ribeye roast instead of bone-in?
Yes, you can use a boneless ribeye roast if that’s what you have. It cooks a bit faster than the bone-in version, so start checking the internal temperature about 30 minutes earlier. The flavor will still be rich and tender.
Do I need to marinate the roast overnight?
Marinating for 8 to 12 hours gives the best flavor, but if you’re short on time, even 2 to 3 hours will help. The longer marinating time allows the seasoning to soak into the meat for a more flavorful result.
How do I know when the roast is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145°F; for medium, around 160°F. Always let the roast rest before slicing so the juices can redistribute.
Can I make gravy from the drippings?
Yes, the drippings from the pan make a delicious base for gravy. Skim off excess fat, whisk in a bit of flour, and slowly add beef broth until smooth and thickened.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices gently in the oven at a low temperature or in a covered skillet with a splash of broth to keep them moist. You can also freeze cooked slices for up to 2 months.
If you try this Ribeye Steak Roast recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @valyastasteofhome!
Recipe
Ribeye Steak Roast Recipe
I make this Ribeye Steak Roast recipe whenever I want to serve something that feels special but doesn’t take a lot of effort. The marbling in the ribeye gives it incredible flavor, and the slow roasting makes it melt-in-your-mouth tender. It’s always a hit at family gatherings.
Ingredients
- 7 lbs. bone-in beef rib roast
- 2 tbsp. kosher salt or to taste
- 1 tbsp. Mrs. Dash Seasoning or steak seasoning
- 1 tsp. black ground pepper or to taste
Instructions
- Rinse the beef roast and pat it dry with paper towels. This step is optional but can be done if preferred.
- In a small bowl, combine the kosher salt, Mrs. Dash seasoning, and black pepper.
- Season the roast generously and evenly on all sides with the seasoning mixture.
- Place the roast into a gallon-size zip-top bag and refrigerate for 8–12 hours to marinate.
- When ready to cook, preheat the oven to 450°F.
- Place the roast bone-side down on the wire rack of a deep roasting pan. A turkey roaster, roasting pan, or large cast iron skillet can all be used.
- For easier cleanup, line the pan with aluminum foil before placing the roast inside. The drippings can also be reserved for gravy.
- Roast at 450°F for 15 minutes to brown the outside. Reduce the oven temperature to 300°F and continue roasting until the meat reaches 145°F for medium-rare, about 3.75 hours.
- Transfer the cooked roast to a cutting board and loosely cover with aluminum foil. Let it rest for 20–30 minutes before slicing.
- Slice the roast against the grain, then cut into desired portions before serving.
Notes
- Bring the roast to room temperature before cooking. Let it sit out for about an hour so it cooks evenly throughout.
- Use a meat thermometer to check doneness. It’s the most accurate way to ensure your roast reaches your preferred temperature without overcooking.
- Sear at high heat first. Starting at 450°F helps create a flavorful crust that seals in the juices.
- Rest the roast before slicing. Cover it loosely with foil and let it rest for 20 to 30 minutes so the juices redistribute and the meat stays tender.
- Slice against the grain. This keeps each piece soft and easy to chew.
- Save the pan drippings. They make a rich base for homemade gravy or can be drizzled over the sliced roast for extra flavor.
- Adjust seasonings to your taste. Add garlic powder, rosemary, or thyme to the rub for a more aromatic flavor.
- Use a roasting rack. Elevating the roast allows air to circulate evenly and helps the fat render properly.
- Marinate ahead of time. You can season and refrigerate the roast a day in advance to deepen the flavor and save time on cooking day.
- Store leftovers properly. Keep them in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently to keep the meat juicy.
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For Well done do we cook for 4.5 hours at 300F?
Yes, that is correct. Roast it for 4.5 hours at 300 F or until the thermometer reads 175 F 79 (C).
Great,easy to follow instructions. My family was impressed! Especially like the reminder, from the recipe, to roast briefly, at a higher temperature. Keeps those juices inside and the outcome was melt in your mouth delicious!
I’m so happy to hear that your family enjoyed the recipe! Thank you for an amazing review! 🙂
Yes that helps! (As far as the question about soaking the meat I was referring to your instructions in number 1: “Soak, rinse the beef roast and pat dry”) 🙂
-What if the roast is almost 10 lbs instead of 7 lbs? Have you ever tried roasting meat that size for this recipe? Approximately how much time do you think it would take for well done meat for 10 lbs? Thanks!
Oh, I see what you mean… for about 20 to 30 minutes. Change the water after about the first 15 minutes. 10 lbs would take about 5 to 5.5 hours to get the well-done roasting stage. I would also increase additional seasoning by 1/4 of the original amount. Let me know how it turns out for you.
Hello, first off thank you very much for all the great recipes that you post. You are very creative and talented, keep up the good work!!! I just found out that Costco got this meat in for the holidays today. It wasn’t in stock before. -Two questions about this recipe: 1. How long does the meat need to be soaked when it’s raw? 2. How long does the meat need to rest on the cutting board wrapped in foil? Thank-you!
Awe… thank you for the warm words of encouragement! That means a lot to me! Marinade the meat anywhere from 8 to 12 hours in the fridge (refer to instructions, step 2). Then let the roasted meat to rest for 15 to 30 minutes before slicing. I hope this helps.
Mmmmmm! Looks yummy. Steak is one of our favorite meats. Where do you usually buy that chunk of rib eye steak with bone?
Costco sells them or at our local butcher.
Looks so good!!!! We eat our meets at well done stage as well. Thank you for sharing your recipe. I will be making this soon.
It sure tastes delicious! You won’t regret making it! Enjoy!